Recipe by Sarah’s Spoonful.
|10 min||40 min||Easy|
Preheat oven to 200C.
Slice off the very top of the garlic clove and drizzle with 1 tbsp olive oil. Wrap it in foil and bake for 30 - 40 minutes until soft.
Remove garlic bulb from oven and peel the skins off the garlic cloves or alternatively squeeze the roasted garlic out of each clove - Caution Garlic will be hot.
Set aside 2 garlic cloves then add the remaining garlic, 2 tbsp olive oil. water, cannellini beans, rosemary leaves from one sprig, cumin, lemon juice, tahini, salt and pepper to a blender or food processor and blend until combined. Taste and season with additional salt and pepper as required.
Add one tbsp olive oil to frying pan with the remaining sprig of rosemary and heat gently until the leaves are golden. Allow to cool slightly.
Arrange the dip into a serving bowl, chop the remaining garlic cloves/flesh and sprinkle over the dip. Drizzle with the rosemary oil and leaves and serve with Fantastic Grainz or Rice Crackers.